V is for Vegan

This easy, healthy, protein-rich dip takes only minutes to make with canned chickpeas and a food processor.  It is perfect with fresh vegetables and will satisfy all guests at your gathering, since it is completely vegan-friendly.

V is for Vegan.......

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other V recipes being shared today........

• A Day in the Life on the Farm: Hummus
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Kale Macaroni & Cheese with Balsamic Vinegar 
• A Messy Kitchen: Lemon Velvet Cream Pie 
• Food Lust People Love: Spicy Goat Vindaloo 
• Karen’s Kitchen Stories: Vanilla Cookies with Fudge Filling 
• Culinary Cam: Vanilla-Flecked Black Cod en Papillote 
• Blogghetti: Vanilla Peanut Butter Cup Cupcakes
• Mayuri’s Jikoni: Varan 
• Sizzling Tastbuds: Vegan Pad Thai 
• Jolene’s Recipe Journal: Viennese Whirls 
• Sneha’s Recipe: Vrat Ki Aloo Dhaniya Sabzi 

I posted this as V is for Vegan because Hummus is vegan.  I could also have written V is for Vegetables because I served this dip up with a fresh veggie tray for dipping.

Last year, for the letter V, I served up Vaquero Chicken. In 2024 I shared a Vietnamese Chicken Stir-Fry. 

Past 2026 Challenges

A  is for Apple Crumb Pie

B is for Beef and Noodles

C is for White Chicken Chili

D is for Ricotta Gnocchi

E is for Souper Easy Quiche

F is for Fondue

G is for Ham, Gruyere, and Spinach Packets

H is for Haluski

I is for Nutella Ice Cream

J is for Cowboy Candy

K is for Baby Kale Salad with Steak and Citrus Vinaigrette

L is for Grilled Greek Pork Chops

M is for Melon and Prosciutto Salad

N is for Chicken Caprese Noodle Salad

O is for Apple Cider Old Fashioned Cocktail

P is for Yogurt Bowl Popsicles

Q is for Fresh Corn Quiche

R is for Grilled Ginger Chicken and Radishes

S is for Strawberry Shortcake Cheesecake

T is for Cheeseburger Tacos

U is for Miso Roasted Sweet Potatoes

Yield: 8 servings

Author: Wendy Klik

Hummus

Creamy and delicious, this dish is perfect for dipping fresh vegetables or pita bread, spreading on sandwiches, or serving as a base for cooked lamb, chicken, beef, or shrimp.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 1 (15 oz) can of chickpeas (garbanzo beans), drained and rinsed
• 1/4 c. tahini
• 2 T. extra virgin olive oil
• Juice of 1 lemon
• 2 cloves garlic
• 1/2 t. cumin
• 1/2 t. kosher salt, or to taste

Instructions

1. Place the chickpeas, garlic, tahini, olive oil, lemon juice, cumin, and salt in a food processor and puree until smooth, adding water (1 Tablespoon at a time) as needed to reach the desired consistency.
2. Scrape into a serving bowl, taste, and add additional salt if needed.

Notes

Adapted from a recipe found in Prevention magazine

Nutrition Facts

Calories

128

Fat (grams)

9 g

Sat. Fat (grams)

1 g

Carbs (grams)

10 g

Fiber (grams)

3 g

Net carbs

7 g

Sugar (grams)

0 g

Protein (grams)

4 g

Sodium (milligrams)

306 mg

Cholesterol (grams)

0 mg

Similar Recipes

Preserved Lemon Hummus

Chicken Hummus Bowl

Beet Hummus

Property of A Day in the Life on the Farm